Chef Elle’s summer jam session

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Summer Jam Session

During the summer months, you can always count on warm weather and an abundance of fresh fruit. If you’re like most, you probably stock up when it’s on sale. The down side is it ends up just resting in the fruit bowl, sorted for compost or even worse, the trash.

Don’t be in such a hurry to toss it out. Chef Elle returns today with a foolproof recipe for fruit jam.

Give it a try. Not only is it delicious, but as always, she’s kept it fresh and easy. good food


Cherry Jam as prepared by Chef Elle

1 c cherries, pitted

1/3 c sugar

1/2 t lime zest

splash of lime juice

2 T Ball® RealFruit Instant Pectin


medium bowl, whisk, measuring cups, measuring spoons, cherry pitter, blender, silicone spoon, zester

Old School Translations

T = tablespoon; t = teaspoon; c = cup


Place pitted cherries in a blender and purée. Transfer to a bowl and add sugar, lime zest and juice. Stir with a spoon and allow to rest 10 minutes. Using a whisk, stir cherry mixture, while slowly adding pectin.

Transfer to a freezer-safe jar. Allow to set. After 30 minutes, enjoy. (yields 1/2 pint)

Store unused portion in the refrigerator to be consumed later.


During the summer months, you can always count on warm weather and an abundance of fresh fruit. If you long for a taste of summer when it's cold, stock up on fresh fruits and vegetables, especially when they're on sale. Pick a day, invite a few friends over and have a canning party. Better yet, do like Chef Elle. She loads everything in the car and heads to the cabin. The traditional method requires time, but the results are well worth it.

Blackberry Jam as prepared by Chef Elle

2 pins blackberries, rinsed and dried

1 1/4 c muscovado sugar

1/2 c balsamic vinegar

1 T butter

4 T Ball® RealFruit Low or No Sugar Needed Pectin

canning pot and accessories, blender, 1-quart non-stick pot, medium bowl, whisk, measuring cups, measuring spoons, silicone spoon, knife, 8 to 9 half pint jars, small bowl

Old School Translations

T = tablespoon; t = teaspoon; c = cup


Jars, lids and screw bands should be washed in hot, soapy water. Rinse well. Using a clean, lint-free towel, dry screw bands and set aside. Submerge empty jars and lids on a rack in simmering water of a canning pot. If using a regular, 10-quart pot, place a kitchen towel in the bottom. This extra step is necessary to eliminate the jars from being on direct heat.

Using a blender, purée berries and vinegar.

Whisk pectin and ¼ c sugar in a small bowl. Place blackberries, butter and remaining sugar in pot and cook for 5 minutes over high heat. Stir occasionally to prevent sticking. Whisking constantly, gradually add pectin and sugar mixture. Continue to stir even as it reaches a rolling boil again, about 1-2 minutes. Remove from heat.

Ladle hot blackberry jam in to hot jars, leaving about ¼” space at the top of jar. Carefully remove any mixture from the rims before adding the lids. Securely twist bands without applying too much pressure.

Make sure the water is boiling in the canning pot. Gently place jars in hot water for 10 minutes. Using canning tongs, remove jars and allow to cool. Once completely cool, store jam in a cool, dark, dry place.

*Don’t be alarmed at the popping sound. It’s just a notification the seal is complete.

Fresh Followers can access additional jam recipes by visiting and signing in.

Easy Solutions: Cherry Quick Jam can be refrigerated up to three weeks. To preserve even longer, store it in the freezer for up to a year. This recipe can be easily scaled. Simply double or triple the ingredients, adjusting the sugar if needed. And for quality assurance and optimal results, Chef Elle suggests following the recipes as written and using products mentioned.

Live At 9 cooking segment is sponsored by Double Door Marketing and Whole Foods Market.

© 2014 Elle Green  All Rights Reserved. Chef Elle appears courtesy of Simple Conceptions. Recipe developed by Chef Elle. Credits: Food Styling: Chef Elle; Photography: Hillary Rosenberg; Copywriting: Hillary Rosenberg; Home Cook Recipe Testers: Alice Maloney, Hillary Maloney, Sister Eddie Mae and Jack and John

1 Comment

  • Chloe F.

    Love you, Chef Elle. I love my grandma’s jams but couldn’t see myself investing that much time and effort in doing it her way. Thanks for the 21st century update without sacrificing flavor. YUMMMMMMMMM I had it on the table in a bowl and the hubby thanked me for switching brands.

    I’m still waiting to become an official Fresh Follower. ;)

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